This hands-on class features two of my favorite stuffed pastas: tortellini and tortelli. One thinly rolled dough will be stuffed with mortadella and prosciutto and served in the richest chicken broth. The other dough will be stuffed with butternut squash and ricotta and served in a brown butter sauce with toasted sage.
Students are welcome to BYOB.
Menu:
Duration: 4Hours
Cost: $525 per person
All intensives are designed for 2-4 people. You can purchase a ticket for 2, 3 or 4 people. If you wish to purchase a single ticket for an intensive, call us at 207-967-4960 and we will be happy to place you in an existing intensive of your choice.
If your group would like to create a workshop on a different date than those that are listed, call us and we will try to accommodate you.
Tickets for classes are non-refundable, but you are welcome to send someone in your place. If we must cancel a class due to illness, we will notify you 5 days prior to the class and you will receive a full refund.
Jillyanna (Jill Strauss) has worked in professional restaurant kitchens throughout New England and has studied Italian cooking with famous cookbook author Giuliano Hazan in Verona and fourth-generation pizzaiolo Enzo Coccia in Naples. In 2012, Jill renovated her own private kitchen and picturesque patio to create an elegant indoor and outdoor classroom where she can share her Italian-inspired recipes and woodfired cooking techniques with students from all over the world.
Jillyanna’s facility includes three ovens: a Mugnaini woodfired oven, a Miele electric oven and a Viking gas oven. Classes take place inside the teaching kitchen and outside of the kitchen on a bluestone patio. There are several spacious marble, granite and cherry wood work stations as well as plenty of stools and chairs. Classes take place rain or shine.
